Apple Pie Tartlets Recipe

Good-for-you things come in small packages when you make a batch of the tiny apple pie treats shared by Mary Kelley, Minneapolis, Minnesota. Sweet and cinnamony, these mouthwatering morsels are a delightful addition to a dessert buffet or snack tray. For convenience, you can prebake the shells a day or two ahead of serving.

Nutritional Facts

Directions

Roll out pastry on a lightly floured surface; cut into twenty 2-1/2-in. circles. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray. Prick pastry with a fork. Spray lightly with cooking spray. Combine sugar and cinnamon; sprinkle over pastry.

Bake at 350° for 6-8 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

In a large saucepan, melt butter. Add apples; cook and stir over medium heat for 4-5 minutes or until crisp-tender.

Stir in the sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and apples are tender. Cool for 5 minutes. Spoon into tart shells.Yield: 10 servings.

Originally published as Apple Pie Tartlets in Light & Tasty
April/May 2003, p61

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bakergirlmd User ID: 604572351459

Reviewed Aug. 8, 2013

"I think the sugar foe the filling should be reduced; 1 1/3 tablespoons is sufficient, but it depends on your taste. Also, eliminate the caramel topping as the added sugar from both the apples and white sugar will make it too sweet. If you need a slight liquid to cook the apples, use a scant amount of water; maybe 1 tablespoon, and cook until the apples are slightly caramelized but not mushy (about 5 to 6 minutes). I would use a regular size muffin tin for my own personal preference, which would mean doubling the recipe."

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ChefLHunter User ID: 6450722126454

Reviewed Jan. 6, 2013

"I used a Pillsbury pie crust and rolled it significantly thinner before cutting circles. And I brushed lightly with melted butter because we didn't have cooking spray. This was a huge hit with everyone!!"

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sd20 User ID: 5560294129347

Reviewed Oct. 18, 2012

"Very easy and very good! I used frozen tart shells for convience and they were wonderful but now that I know these are so good I may opt to do the pie pastry next time. :)"

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pcinant User ID: 3231537124693

Reviewed Sep. 8, 2012

"Fantastic !! The only change I made was to use the frozen tart shells instaed of making my own. The sauce thickened very quickly before the apples were tender so I just added some water until they were soft enough. My family and dinner quests loved them."

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mixin-micky User ID: 6784819205528

Reviewed Jul. 21, 2012

"So incredibly easy and I hardly go two or three days without being asked to make them for someone :)"

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ilka896 User ID: 654926488468

Reviewed Jun. 25, 2012

"Very good but a little too sweet."

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shelleyjCA2AZ User ID: 21945354714

Reviewed May. 25, 2012

"sounds good"

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bobstrains User ID: 618841847505

Reviewed May. 25, 2012

"These were the greatest little apple pies I have ever made. If you use the frozen little tarts, you don't have to use the oven which makes these the quickest summer treats that taste good."